Brine Coconut Chicken
Equipment
- Saucepan
- Skillet
- Blender
- Mixing Bowl
- Fridge
- Shallow Bowl
- Kitchen Papper Towel
Ingredients
For The Brine
- 6 whole Coconut Water
- 1 bulb Garlic
- 1 Yellow Scotch Bonnet
- 1 fresh Fresh Rosemary
- 2 tbsp Black Peppercorns
- 5 tbsp Salt
- 3 Bay leaves dried
For The Marinade
- 5 Chili Peppers red
- 1 medium Bell Peppers red
- 5 Scotch Bonnet yellow
- 1 bulb Garlic halved
- 10 Basil Leaves
- 1 tsp Black Pepper Corns
- 1 tbsp Paprika
- 1 tsp Salt
For The Coating and Frying
- 3 whole Eggs
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 2 cups Breadcrumbs
- 1 tbsp Fresh Parsley chopped
- 3 cups Olive Oil
Instructions
For The Brine
- Pour the coconut water into a saucepan on medium-high heat, add garlic, ginger, 1 yellow scotch bonnet pepper, black pepper corn rosemary, bay leaf, and salt and let it warm up for 2 minutes then take it off heat to cool then add the chicken drums and allow it to sit in the fridge overnight or more.
- In a skillet on the high head, roast the bell pepper, garlic, red chili and yellow scotch bonnet for 3 minutes on each side.
- Remove the seeds of the bell pepper and transfer it along will all the roasted ingredient to a blender, add basil, black pepper corn, mustard, paprika salt and half cup coconut water and blend till smooth.
- Transfer the chicken to a mixing bowl, pour the marinade on the chicken and set it in the fridge for a minimum of 30 minutes.
- In a shallow bowl pour Breadcrumbs, garlic granules, black pepper, parsley, and salt and mix together.
For The Egg Wash
- Beat three eggs together
- Gently dip the chicken in the egg wash, then carefully coat the entire chicken in the breadcrumb and deep fry in hot oil for 10 minutes.
- Repeat the same process for the rest of the chicken then, transfer the fried chicken to a kitchen paper towel to absorb excess oil.
- Coconut brine fried chicken is ready to serve, best served hot.